Hazelnut Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — lightly sweet from maple syrup and vanilla, with a subtle earthiness from freshly grated carrot baked right into every bite. The base is rice flour and tapioca starch, which gives them a satisfying crisp snap without any wheat or nut-based ingredients in sight. For anyone navigating tree nut allergies, store-bought crackers can be a minefield of shared-facility warnings and ambiguous labeling, so making your own from scratch is a real relief. The dough comes together easily — just mix, roll between two sheets of parchment, score, and bake — and the result is a whole tray of golden, uniform little squares that snap apart cleanly once cooled. Coconut oil keeps them dairy-free while adding just enough richness to hold everything together. They're snackable on their own, but also sturdy enough to top with your favorite spreads or dips.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the crackers
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ cup finely grated carrot (about 1 medium carrot)
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla powder
- 2–3 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, fine sea salt, and vanilla powder until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!